Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Savory Lamb and Bulgur Dumplings in Creamy Yogurt Sauce
Traditional Middle Eastern dish with lamb-stuffed dumplings simmered in a tangy yogurt sauce, topped with toasted pine nuts.
- 1 h 45 min
- 4
- Advanced
Ingredients
For the Kibbeh Shell
For the Filling
For the Yogurt Sauce
For the Topping
Preparation
Making the Kibbeh Shell
Soak Bulgur
Soak bulgur in water for 30 minutes, then drain thoroughly.
Combine Ingredients
Combine the soaked bulgur with ground lamb, onion, salt, cumin, and allspice.
Form Dough
Process in a food processor until a smooth dough is formed, adding small amounts of water if necessary.
Preparing the Filling
Heat Oil
Heat olive oil in a skillet over medium heat.
Cook Lamb and Onion
Sauté onion and ground lamb until the lamb is browned.
Add Nuts and Spices
Add pine nuts, salt, and cinnamon, cooking until pine nuts are golden. Set aside to cool.
Ensure the filling is completely cool before assembling kibbeh. Pro Tip: Wet your hands when forming kibbeh to prevent sticking.
Cooking Process
Assembling the Kibbeh
Form walnut-sized balls from the kibbeh dough, create an indent, and fill with a teaspoon of the filling. Seal completely.
Cooking the Kibbeh
Simmer filled kibbeh in boiling water for 10 minutes, then drain.
Preparing the Yogurt Sauce
Mix yogurt, cornstarch, egg white, and salt in a pot. Cook on low heat, stirring constantly, until thickened.
Plating & Serving
Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Syrian Kibbeh Labanieh with Yogurt and Pine Nuts
Plating & Serving
Serve kibbeh in bowls, ladling yogurt sauce generously over them. Top with toasted pine nuts and fresh mint leaves for a vibrant finishing touch.
Chef’s Tip
Use full-fat yogurt to prevent curdling during cooking.